Preheat the oven to 190*C. Grease a 20cm springform tin. Find a frying pan that will match the base of your tin to have the correct pancake size.
In a medium sized mixing bowl or large jug (for easy pouring into the pan later) add the plain flour with a pinch of salt. Add the eggs, and begin to whisk. Slowly add the milk, whisking continuously until you have a thin batter with no lumps, the consistency of single cream. Refrigerate for at least 30 minutes.
For the topping, combine the cream cheese, mustard and double cream until you have a thick but spreadable mixture. Season with pepper and set aside.
Heat your frying pan over a medium-high heat. Add a small knob of butter or a splash of oil and fry off your crepes for 1-2 minutes on each side until golden brown and crisp at the edges, setting them aside on a plate as you go once they’re cooked. You should make 15 crepes.
To assemble your crepe cake, put one crepe in your spring form tin, followed by sliced ham, then another crepe, then the grated cheese. Continue until you’ve reached the top of your tin, and finish with a final layer of cream cheese bechamel and grated cheese.
Bake in the oven for 30 mins, covered in foil, then remove the foil and continue baking for 10-15 minutes until the top is golden and bubbling. Slice and serve!